On Tue, 15 Jul 2008 15:15:59 -0700 (PDT), <simon.kelly@[EMAIL PROTECTED]
> wrote:
> Brew the beer as normal, siphon off the trub to another container and
> let the beer age for as long as you would have bottled (add in sugar
> you would have used to prime, which will allow the beer to change it's
> flavor profile). Then move the beer into a Cornelius keg via a filter
> with a mesh about 3 microns which should remove all of the yeast.
> Pressurize the keg and leave it to allow the CO2 to absorb into the
> beer (Not sure how long that will take. I'd wait a week personally).
> At this point you can pour straight from the keg (Not sure if you can
> bottle carbonated beer).
If you're going to carbonate in the keg, then there's no reason to add
priming sugar.
IMO, if they're considering using isinglass, then they don't really need
to
get rid of all of the yeast anyway, just most of it. Even just a crash
chill in the secondary should take care of most of it. Then you should be
able to keg without filtering and get it close enough to how it would be
if you used isinglass in the bottle.
John.
|
